Witte chocolade passievrucht cheesecake

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Witte chocolade passievrucht cheesecake


Witte chocolade passievrucht cheesecake

3.31 van 13 stemmen


  • 1 bakvorm
  • 2 vellen bakpapier
  • 1 blender
  • 1 pan
  • 1 vork
  • 1 lepel
  • 1 kom
  • 1 mixer
  • 1 spatel


  • 225 gram chocolate chip cookies
  • 80 gram boter
  • 400 gram monchou
  • 250 mililiter slagroom
  • 150 gram witte chocolade
  • 1 blaadje gelatine
  • 4 passievruchten
  • 180 gram suiker


  • Beleg de bakvorm eerst met bakpapier. Hak de chocolade koekjes fijn met de blender tot er geen grote stukken meer in zitten. Smelt ondertussen in een pannentje de boter. Zorg er wel voor dat de boter niet gaat koken. Wanneer de boter is gesmolten, roer dan de koekjes door de boter met een vork. Doe dan het mengsel in de bakvorm en druk het aan met een lepel tot een gladde bodem.
  • Smelt de witte chocolade au bain marie. 
  • Mix vervolgens de slagroom met 150 gram suiker in een kom met de mixer. Prak daarna de monchou, dan komen er minder klontjes in het beslag. Doe daarna de monchou bij de slagroom en spatel dit door elkaar. Voeg dan de gesmolte chocolade bij het mengsel en spatel dit door elkaar. Schenk het mengsel daarna op de bodem en strijk de top glad met de spatel.
  • Lepel het vruchtvlees uit de passievruchten. Laat ondertussen een blaadje gelatine in een bakje water liggen. 
  •  Zet de vorm dan in de koelkast voor ongeveer 3 uur om op te stijven. De taart is daarna klaar om te eten. 

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